I have been asked several times recently about the currently-trending practice of water glassing eggs for long-term storage and whether it is a safe practice. The short answer is no. But continue reading to find out just why it is not recommended.
As interest in home backyard chicken flocks continues to grow, an old-fashioned food preservation method known as “water glassing” has made a comeback on social media. Promoted as a way to store fresh eggs for months without refrigeration, the practice involves submerging unwashed eggs in a solution of water and lime or sodium silicate. While advocates tout it as a traditional technique used before modern refrigeration, Extension food safety specialists warn that water glassing is not a safe method for preserving eggs.
The primary concern is the eggshell itself. Although shells appear solid, they contain thousands of microscopic pores that allow the movement of gases and moisture between the inside and the outside of the egg. Eggs are covered by a natural protective coating called the cuticle, or “bloom,” which helps seal these pores and reduce the movement of bacteria into the egg. (Commercial eggs are washed, which removes the cuticle.) However, the cuticle loses effectiveness over time and can be damaged through handling or storage. Because eggshell membranes are permeable, liquids and microorganisms may pass through them under certain conditions.
Foodborne illness is another significant issue. Water glassing became popular during an era when people believed eggs were sterile when laid. Modern research has since shown that the bacterium Salmonella enteritidis can be present inside an egg before the shell is formed, meaning contamination may already exist when the egg is collected. Because Salmonella cannot be seen, smelled, or tasted, consumers may have no indication that an egg has become unsafe.
Studies conducted using water glassed eggs found that the method did not adequately preserve egg white quality at room temperature and often resulted in undesirable changes in flavor and odor. In addition, most pantries, basements, and storage rooms cannot consistently maintain temperatures at or below 41 degrees Fahrenheit, which is necessary to slow bacterial growth and maintain egg quality. Temperature fluctuations may create conditions that allow pathogens to multiply, resulting in an unsafe product.
Instead of relying on water glassing, experts recommend using scientifically tested preservation methods. Refrigeration at 41 degrees Fahrenheit or below remains the safest way to maintain egg quality and safety. Excess eggs can also be frozen after being removed from their shells, freeze-dried using proper procedures, or pickled and stored under refrigeration. These methods have been evaluated for food safety and provide more reliable protection against spoilage and foodborne illness.
While traditional preservation practices often carry historical appeal, experts agree that when it comes to eggs, modern refrigeration and approved preservation methods offer a much safer alternative than water glassing.
For more information about this and other related topics, please call your local Family & Consumer Sciences Extension agent.
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